Fix Approved Shrimp Chowder

Servings: 5

21 Day Fix Container Equivalents:

  • 1 green (cauliflower, onion)
  • 1 red (shrimp, bacon, yogurt)
  • 1/2 yellow (corn, almond milk)
  • 1/2 blue (cheese)

 Ingredients:

  • 2 heads of cauliflower
  • 2 tsp minced garlic
  • 1/2 onion, chopped
  • 2 cups low sodium chicken broth
  • 1/2 cup plain Greek yogurt
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup unsweetened almond milk
  • 1 cup frozen sweet corn
  • 3 cups cooked, peeled shrimp
  • 2 slices cooked turkey bacon

Directions:

  1. Place cauliflower, garlic, onion, and chicken broth in slow cooker for 4 hours on high or 8 hours on low
  2. Remove cauliflower and blend in blender until smooth, put back into slow cooker
  3. Put corn in microwave safe dish, add 1 tbsp water, and microwave for 1.5 min or until warm
  4. Add corn, yogurt, cheese, milk, and shrimp to slow cooker until warm through
  5. Serve soup and top with turkey bacon crumbles

Nutritional Information: Calories 320, Fat 10 g, Cholesterol 24.2 mg, Sodium 98.7 mg, Potassium 1388.5 mg, Carbs 26.9 g, Protein 35.3 g, Vitamin A 10.0%, Vitamin C 270.6%, Calcium 34.8%, Iron 19.8%

If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.

Fix Approved Bacon and Cheese Crockpot Quiche

By far my most popular post on my blog has been Bacon and Cheese Crockpot Quiche.  The meal is delicious and I decided to update the recipe so it was 21 Day Fix approved. The changes greatly reduced the calories and fat while maintaining the great flavor!

Servings:  8 (I like to half the recipe and make it in my mini crockpot.)

Ingredients:

  • 1 tablespoon of butter
  • 10 eggs
  • 1/2 cup of 0% Plain Greek Yogurt
  • 1/2 cup of unsweetened almond milk
  • 8 oz shredded sharp cheddar cheese
  • 1/2 teaspoon of black pepper
  • 6 pieces of turkey bacon
  • 2 cups of torn fresh baby spinach (about 4 cups loosely packed whole leaves)
  • 1 1/2 cup of chopped onion
  • 1 1/2 cup of multi-colored bell peppers
  • 1 cup of sliced mushrooms

21 Day Fix Containers (per single serving):

  • 1 red (eggs, bacon, yogurt)
  • 1 green (onions, peppers, mushrooms)
  • 1/2 blue (cheese)

Directions:

  1. Grease the crock pot with the butter.  Turn the crock pot on low and leave the remaining butter in the bottom.  It will melt while you are preparing the other ingredients.
  2. Cook the bacon.  I cook the bacon in the microwave while I am preparing the other ingredients.  Feel free to cook it any way you want.
  3. Cut the stems off of the spinach and tear the spinach into about 1/2 inch pieces.  I tear the pieces into a measuring cup.
  4. Chop the onion, peppers, and mushrooms (or buy pre-chopped).
  5. Beat the eggs in a large bowl.  Whisk in the yogurt, almond milk, cheese, pepper, spinach, onion, peppers, and mushrooms.
  6. Pour the mixture into the crock pot.
  7. Tear the bacon into approximately 1/2 inch pieces and top the mixture with bacon.
  8. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours.  The quiche is ready to eat when it is firm to the touch.

Nutritional Information:  Calories 249, Fat 17.9 g, Cholesterol 305 mg, Sodium 393 mg, Potassium 283 mg, Carbs 2.6 g, Protein 19 g, Vitamin A 28.6%, Vitamin C 15.4%, Calcium 27.8%, Iron 10.3%

If you have any questions about 21 Day Fix, I would love to answer them.  Feel free to contact me in the comments below.  Check out my story here.

Bacon and Cheese Crock Pot Quiche

Note:  I’ve created a “clean” 21 Day Fix approved version of this recipe.  The changes greatly reduced the calories and fat while maintaining the great flavor! Check it out here!

When I was so frustrated with my data for my dissertation that I wanted to scream, cry, or throw something, I decided it was time to take a break and prepare dinner.  I found this recipe on Pinterest and have made it a few times.  It’s quick to prep and tasty.  I love being able to put something in the crock pot and forget about it for a few hours.  (To be honest I don’t actually forget about the crock pot since most of the things I make in it tease me with appetizing smells.)  The original recipe is listed as a breakfast, but, honestly, who preps breakfast four hours before he or she plans to eat it?  I make this for dinner.  The recipe below is an adapted base.  I throw in whatever I have laying around.  I think adding bell peppers and mushrooms would add to the flavor and the aesthetics of the dish.  Once again in the pictures I’m making half of the recipe in one of my tiny crock pots.

Quiche1

Servings:  8

Ingredients:

Directions:

  1. Grease the crock pot with the butter.  Turn the crock pot on low and leave the remaining butter in the bottom.  It will melt while you are preparing the other ingredients.
  2. Cook the bacon.  This is probably the only recipe I make that the primary objective is not to amass bacon grease.  I cook the bacon in the microwave while I am preparing the other ingredients.  Feel free to cook it any way you want.
  3. Cut the stems off of the spinach and tear the spinach into about 1/2 inch pieces.  I tear the pieces into a measuring cup.
  4. Chop the onion.
  5. Beat the eggs in a large bowl.  Whisk in the cream, cheese, pepper, spinach and onion.
  6. Pour the mixture into the crock pot.
  7. Tear the bacon into approximately 1/2 inch pieces and top the mixture with bacon.
  8. Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours.  The quiche is ready to eat when it is firm to the touch.

Quiche2Quiche1

Nutritional Information:  Calories 382, Fat 33.6 g, Cholesterol 352 mg, Sodium 470 mg, Potassium 174 mg, Carbs 2.2 g, Protein 18.1 g, Vitamin A 36.4%, Vitamin C 7.6%, Calcium 25.3%, Iron 7.9%